From the United Arab Emirates to the Kingdom of Saudi Arabia, these are the dishes that have defined our dining across the GCC.
Restaurants may come and go, but our appetite for a truly great plate never fades. The FACT team can be found across the region, sampling the good, the bad, and the exceptional. We eat at every kind of restaurant and experience every type of meal, booking the buzzy new openings, revisiting the icons, and chasing the dishes worth building a meal around. To spare you the guesswork, here are the best bites we ate in Abu Dhabi, Dubai, and Riyadh this month.
Foie Gras Daikon at Tezukuri in Dubai
Chef Neha Mishra of Kinoya fame has teamed up with Atelier House Hospitality to launch a new Japanese temaki concept. Taking its name from the Japanese word for “handmade,” Tezukuri is built around craftsmanship, intimacy, and precision. While handrolls may be the focus, the Foie Gras Daikon (AED 80) was my favourite. The dish is comfort dressed in ceremony, with a thick slice of simmered daikon, tender and translucent, topped with a glossy, seared slab of foie gras. A savoury broth pools beneath, finished with fine chilli threads. Sweet, rich, and quietly addictive for a winter-night hit. – David Tapley, Editor-in-Chief.
Hokkaido Cheesecake Soufflé at Sea Fu in Dubai
Perched on the shoreline at Four Seasons Resort Dubai at Jumeirah Beach, Sea Fu is as much about the setting as it is the superb food. The Hokkaido Milk Cotton Cheesecake Soufflé (AED 90) is a soft finale that leans into Japanese restraint. Baked to order, the soufflé rises in the oven before landing at the table with a gentle wobble, light as chiffon yet rich with Japanese cream cheese. Apricot brings a bright lift through the warm crumb, while a scoop of white miso ice cream adds a savoury edge that keeps the sweetness in check. This signature dish is best shared and eaten immediately, as the ice cream melts into a glossy, salty-sweet sauce. – David Tapley, Editor-in-Chief.
Matilda Cake at Parker’s in Dubai
I’m not big on desserts. I stick to classics like cheesecake or tiramisu if I have a craving, so the Matilda Cake (AED 100) at Parker’s was ordered for theatrics for my five-year-old, and partly for nostalgia. I had zero intention of eating it, but as a self-confessed Flake connoisseur, I couldn’t resist. Those little shards of Flake pulled me in. I took one bite, and it was pure indulgence. It was moist, soft, and unapologetically chocolatey without being overwhelming — despite being drenched in chocolate. It somehow felt light rather than heavy, and certainly lived up to its namesake. This is the kind of cake I’d expect to exist in heaven. It’s perfect for sharing or works as a full meal on its own if you’re skipping starters and mains altogether. — Shaheera Anwar, Editorial & Partnerships Manager.
Spicy Bluefin Tuna Oshizushi at Shanghai Me in Dubai
At Shanghai Me Dubai, the Spicy Bluefin Tuna Oshizushi (AED 150) is a crowd-pleaser with a theatrical touch. Arriving as one pressed, elongated block, it’s closer to a mille-feuille than a roll, inviting you to pull away each neatly layered piece. The bluefin tuna delivers clean, buttery richness, while the spicy seasoning brings a lively kick that keeps the palate awake. A scattering of gold flake adds a touch of glam without tipping into gimmickry. It’s playful, punchy and best enjoyed one square at a time. – David Tapley, Editor-in-Chief.
Taco de Arrachera at Cocina Tres in Dubai
When I heard the team behind the FACT Award-winning Honeycomb Hi-Fi and Miss Lily’s had opened a modern Mexican restaurant, I immediately booked myself a table. Led by a team of Mexican chefs, the menu at Cocina Tres champions traditional techniques and regional breadth. Diners can graze at the dedicated ceviche bar, explore a trio of house salsas, and share plates that lean into rich spices. However, the Taco de Arrachera (AED 88) is a standout, not just for the “Insta-worthy” plating (a slender shishito pepper perched on top like a flourish), but also for how well it balances flavours. Flank steak is deepened by a dry red mole that brings sweetness, bitterness, and spice in equal measure. Burnt habanero adds a smoky heat that doesn’t overwhelm the meat, and the tortilla holds everything together with that unmistakable corn perfume. – David Tapley, Editor-in-Chief.
